GASKINS BARBECUE & LOBSTER

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Missing or expired food manager certification, or employee food-safety training not documented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Clean equipment and utensils stored improperly or not air-dried.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Water not safe, or hot (100°F) and cold water not available under pressure.

Missing or expired food manager certification, or employee food-safety training not documented.

Clean equipment and utensils stored improperly or not air-dried.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

The establishment's license expired, not obtained, or not properly displayed.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.